Alton Brown has a recipe for red beans and rice that uses pickled pork. I don’t want to go to the trouble of pickling my own pork. Can I substitute pickled pigs’ feet?
When I finally get around to it, I’ll sauté the Holy Trinity, add some garlic, a bay leaf, some cayenne pepper, and water. I’ll throw in a couple of sliced andouille sausages, too. I’ll add the salt after things come together. Any problem with just tossing in a pickled pig’s trotter or two with the sausages? Might be a pain getting the bones and cartilage out.